Curried Pumpkin Soup

Prep time:
10 min

Cook time:
30 min

Yield:
8 Servings

Serving Size:
3/4 Cup

Ingredients

1⁄2 pound fresh mushrooms, sliced
1⁄2 cup chopped onion
2 tablespoons margarine
2 tablespoons all-purpose flour
1 teaspoon curry powder
3 cups vegetable broth (see notes)
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon ground nutmeg
fresh or frozen chives (optional)

Directions

In 4 quart (or larger) saucepan, sauté the mushrooms and onion in margarine until tender. Stir in the flour and curry powder until blended. Gradually add the broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the pumpkin, milk, honey, salt, pepper, and nutmeg; heat through.
Garnish with chives if desired.
Refrigerate leftovers within 2 hours.

Notes

Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Try substituting cooked winter squash or cooked pumpkin for canned pumpkin. Mash and measure out 2 cups for soup.
Honey is not recommended for children under 1 year old.

Ingredients

Directions

In 4 quart (or larger) saucepan, sauté the mushrooms and onion in margarine until tender. Stir in the flour and curry powder until blended. Gradually add the broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the pumpkin, milk, honey, salt, pepper, and nutmeg; heat through.
Garnish with chives if desired.
Refrigerate leftovers within 2 hours.

Notes

Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Try substituting cooked winter squash or cooked pumpkin for canned pumpkin. Mash and measure out 2 cups for soup.
Honey is not recommended for children under 1 year old.